Belhaven Smokehouse Smoked Salmon and Dill Quiche

  • Servings: 6-8
  • Difficulty: Medium
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  • 1 pre-made pie crust (approximately 230g/8oz)
  • 4 large eggs
  • 240ml/8fl oz Yester Farm Dairies whole milk
  • 120ml/4fl oz double cream
  • 15g/0.5oz Dijon mustard
  • 30g/1oz fresh dill, chopped
  • Salt and black pepper to taste
  • 100g/3.5oz shredded Swiss cheese
  • 200g/7oz Belhaven Smokehouse smoked salmon, flaked
  • 120g/4oz chopped green onions


  1. Preheat your oven to 190C / 170C fan / 375F / gas mark 5.
  2. Roll out the pre-made pie crust and press it into a pie dish, trimming any excess.
  3. In a bowl, whisk together the eggs, milk, cream, Dijon mustard, fresh dill, salt and black pepper.
  4. Sprinkle shredded Swiss cheese over the bottom of the pie crust.
  5. Add flaked Belhaven Smokehouse smoked salmon and chopped green onions on top of the cheese.
  6. Pour the egg mixture over the salmon and cheese.
  7. Bake in the preheated oven for 30-35 minutes or until the quiche is set and the top is golden brown.
  8. Allow the quiche to cool for a few minutes before slicing and serving.

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